Beef Drop Flank Guide: Discover Cooking Secrets & Gourmet Recipes

As an Amazon Associate I earn from qualifying purchases.

Beef Drop Flank

Beef Drop Flank by

As a culinary enthusiast, I am always on the lookout for unique and flavorful cuts of beef to elevate my cooking. One such gem that I recently discovered is the beef drop flank. This underrated cut, also known as beef flank drop, offers a burst of rich flavors and a melt-in-your-mouth texture that is sure to delight any gourmet. In this comprehensive guide, I will take you on a journey to uncover the secrets of beef drop flank, from its origins and various names to its taste profile and cooking methods. So, let’s dive right in!


What is Beef Drop Flank?

Beef drop flank, also referred to as drop flank beef, is a cut of meat that comes from the muscles in the cow’s belly. Specifically, it is located near the rear of the animal, below the loin and above the hind legs. This portion of the cow is known for its well-developed muscles, which give the beef drop flank its distinctive texture and flavor.

Different Names for Beef Drop Flank

While beef drop flank is the most common term used to refer to this cut, it is worth noting that it goes by different names in various cultures and cuisines. In Chinese cuisine, it is often called “牛腩” (niú nǎn), while in Korean cuisine, it is known as “등심” (deungsim). In Vietnamese cuisine, it is referred to as “cơm bò” or “bò bắp.” Despite these variations, the essence of the cut remains the same – a tender and flavorful portion of beef that lends itself well to a wide range of culinary creations.

Exploring the Taste and Texture of Beef Drop Flank

One of the key reasons why beef drop flank has gained popularity among gourmets is its exceptional taste and texture. The meat boasts a deep, beefy flavor that is both savory and rich. When cooked correctly, it becomes incredibly tender, almost melting in your mouth with each bite. The natural marbling and connective tissue in the beef drop flank contribute to its succulence, resulting in a truly indulgent dining experience.

To fully appreciate the taste and texture of beef drop flank, it is important to choose the right cooking methods and pair it with complementary flavors. From slow braising to grilling or stir-frying, there are numerous techniques that can be employed to bring out the best in this cut. Additionally, combining it with bold spices, aromatic herbs, and flavorful sauces can further enhance its already impressive profile.

How to Select and Prepare Beef Drop Flank

When it comes to selecting beef drop flank, there are a few key factors to consider. Look for meat that is bright red in color, indicating freshness. It should also have a fine marbling of fat throughout, as this contributes to the tenderness and juiciness. Avoid cuts that appear dull or have excessive fat, as these may result in a less satisfying culinary experience.

To prepare beef drop flank, start by trimming any excess fat or silver skin. Then, cut the meat into smaller portions, taking care to slice against the grain. This will help to ensure maximum tenderness when cooked. Marinating the beef drop flank is also a great way to infuse it with additional flavors and tenderize the meat further. Simply combine your choice of marinade ingredients, such as soy sauce, garlic, and ginger, and let the meat soak for a few hours or overnight.

Comparison of Beef Drop Flank with Other Cuts of Beef

While beef drop flank is undoubtedly a star in its own right, it is helpful to understand how it compares to other cuts of beef. One common comparison is with brisket, as both cuts come from the abdominal region of the cow. While brisket is known for its long cooking times and intense flavors, beef drop flank offers a more tender and succulent eating experience. It is also worth noting that beef drop flank tends to be leaner than brisket, making it a healthier choice for those watching their fat intake.

Where to Buy Beef Drop Flank

Now that you are eager to try beef drop flank yourself, you might be wondering where to find this delectable cut. Depending on your location, you may be able to find it at your local butcher shop or specialty meat market. Alternatively, online retailers often offer a wide selection of high-quality beef cuts, including beef drop flank. So, don’t hesitate to explore these options and embark on your culinary adventure!

Beef Drop Flank

Beef Drop Flank – Image by

Popular Beef Drop Flank Recipes

Now that we have covered the basics of beef drop flank, let’s explore some popular recipes that highlight the versatility of this cut. From Asian-inspired dishes to comforting stews and more, there is no shortage of delicious options to choose from.

Beef Drop Flank in Chinese Cuisine

In Chinese cuisine, beef drop flank is a beloved ingredient that features prominently in many classic dishes.

  1. One such example is “Beef and Daikon Stew“. This hearty and flavorful stew combines tender beef drop flank with daikon radish, creating a comforting and nourishing meal. The beef is slowly braised in a fragrant broth, allowing the flavors to meld together beautifully.
  2. Another popular Chinese dish is “Beef Chow Fun“, which pairs thinly sliced beef drop flank with wide rice noodles, bean sprouts, and a savory sauce. The result is a delightful stir-fry that showcases the tender texture of the beef.

Beef Drop Flank in Korean Cuisine

Korean cuisine also celebrates the unique qualities of beef drop flank.

  1. One standout dish is “Bulgogi“, a Korean BBQ favorite. Thinly sliced beef drop flank is marinated in a mixture of soy sauce, sugar, garlic, and sesame oil, then grilled to perfection. The result is a caramelized and flavorful beef dish that can be enjoyed on its own or wrapped in lettuce leaves with a variety of condiments.
  2. Another popular Korean recipe featuring beef drop flank is “Yukhoe“, a raw beef dish similar to steak tartare. The meat is thinly sliced and seasoned with soy sauce, sesame oil, and other seasonings, creating a refreshing and umami-packed appetizer.

Beef Drop Flank in Vietnamese Cuisine

In Vietnamese cuisine, beef drop flank is often used in the famous soup known as “Pho“. This aromatic and comforting dish features a flavorful broth, rice noodles, and various toppings, including thinly sliced beef drop flank. The hot broth is poured over the raw beef, partially cooking it and infusing it with the fragrant flavors of the soup. The result is a bowl of pho that is both satisfying and deeply comforting.

Instant Pot Recipes with Beef Drop Flank

For those who prefer the convenience of modern cooking methods, beef drop flank can also be prepared in an Instant Pot. This versatile kitchen appliance allows for quick and easy cooking while retaining the tenderness and flavors of the meat. One popular Instant Pot recipe with beef drop flank is “Beef Stew.” The pressure cooking function of the Instant Pot helps to tenderize the meat, resulting in a rich and hearty stew in a fraction of the time. Another delicious option is “Beef and Broccoli,” where thinly sliced beef drop flank is cooked with broccoli florets and a savory sauce, creating a flavorful and nutritious meal.

Chou Hou Sauce: The Perfect Pairing for Beef Drop Flank

To elevate the flavors of beef drop flank, consider pairing it with Chou Hou sauce. Chou Hou sauce is a rich and savory sauce commonly used in Cantonese cuisine. It is made from a blend of soy sauce, hoisin sauce, oyster sauce, sesame oil, sugar, and spices. The combination of umami flavors and aromatic spices complements the beef drop flank beautifully, creating a harmonious and delicious dish. You can either marinate the beef drop flank in Chou Hou sauce before cooking or serve it as a dipping sauce on the side.

Let’s explore the art of braising beef drop flank with Chu Hou sauce, a traditional Chinese dish that is both comforting and satisfying. So, grab your apron and let’s dive into the world of flavors!


To create this delectable dish, you will need the following ingredients:

  • 5 pounds of beef drop flank
  • 3 tablespoons of Chu Hou sauce
  • 2 tablespoons of soy sauce
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of brown sugar
  • 4 cloves of garlic, minced
  • 1 thumb-sized piece of ginger, grated
  • 2 cups of beef broth
  • 2 tablespoons of vegetable oil
  • Salt and pepper to taste
  • Chopped green onions for garnish


Now that we have all the ingredients ready, let’s dive into the step-by-step instructions to create this mouthwatering dish:

  1. Start by heating the vegetable oil in a large, heavy-bottomed pot over medium-high heat.
  2. Season the beef drop flank with salt and pepper, then sear it in the hot oil until it develops a deep brown crust on all sides. This will help to lock in the flavors and create a beautiful caramelization.
  3. Remove the beef from the pot and set it aside. In the same pot, add the minced garlic and grated ginger, and sauté until fragrant.
  4. Add the Chu Hou sauce, soy sauce, oyster sauce, and brown sugar to the pot, stirring well to combine all the flavors.
  5. Return the beef to the pot and pour in the beef broth. The liquid should come up to about halfway up the beef.
  6. Bring the liquid to a boil, then reduce the heat to low and cover the pot with a lid. Let the beef simmer gently for about 2-3 hours, or until it becomes tender and easily pulls apart with a fork.
  7. Once the beef is cooked, remove it from the pot and let it rest for a few minutes. This will allow the juices to redistribute and ensure a moist and flavorful result.
  8. While the beef is resting, you can skim off any excess fat from the surface of the sauce. If desired, you can also strain the sauce to remove any solids and achieve a smoother consistency.
  9. Slice the beef drop flank into thin strips and serve it with a generous drizzle of the Chu Hou sauce. Garnish with chopped green onions for an added touch of freshness and color.
  10. Enjoy your braised beef drop flank with Chu Hou sauce with steamed rice or noodles for a complete and satisfying meal.

Frequently Asked Questions (FAQ)

What is the best cut of beef for braising?

The best cuts of beef for braising are those with a good amount of marbling and connective tissues, such as chuck roast, short ribs, and brisket.

Can I make this recipe in a slow cooker?

Absolutely! You can transfer the seared beef and sauce into a slow cooker and cook on low heat for 6-8 hours, or until the beef is tender.

Can I substitute Chu Hou sauce with another sauce?

While Chu Hou sauce is the traditional choice for this recipe, you can experiment with other Asian sauces like hoisin sauce or black bean sauce for a different flavor profile.

Can I freeze the leftovers?

Yes, you can freeze the leftover braised beef dropflank with Chu Hou sauce. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, simply thaw it in the refrigerator overnight and warm it up in a pot or microwave.

What side dishes pair well with braised beef drop flank?

There are many side dishes that complement the flavors of braised beef drop flank. Some popular options include steamed vegetables, stir-fried bok choy, garlic fried rice, or even a simple cucumber salad.

Conclusion: Enjoying the Flavors of Beef Drop Flank

In conclusion, beef drop flank is a true gem in the world of gourmet cooking. Its rich flavors, melt-in-your-mouth texture, and versatility make it a delightful addition to any culinary repertoire. From Chinese and Korean dishes to Vietnamese soups and Instant Pot recipes, the possibilities with beef drop flank are endless. So, don’t miss out on the opportunity to savor this exceptional cut of beef. Explore your local markets, experiment with various recipes, and let your taste buds guide you on a journey of culinary delight. Enjoy!

Image source: Amazon Product Advertising API
Amazon and the Amazon logo are trademarks of, Inc, or its affiliates.

back to top